Malaysian Sambal Sauce

Ingredients:

15 dry chilies
3 fresh chilies
3 cloves of garlic
1 tbsp coconut milk
20 grams dried Anchovies
1 sliced Onion/ shallot
1 tbsp tamarind paste
Salt and sugar to taste
water as required
Oil to fry


Preparation Method:

1. Take dried and fresh red chilies, half of washed dried anchovies and garlic cloves and blend them into a fine paste.

2. Now take a small pan and fry rest of the dried anchovies in oil and keep them aside.

3. Add little more oil in the same pan and cook the blended paste until its dark red in color.

4. Keep stirring it until all the water evaporates and releases oil on top.  Now add sliced onions and cook for 3-4 mins.

4. Now add the coconut milk and tamarind paste and cook for another minute. Add salt and sugar to it as per the taste and cook for another 2 mins.

5. Finally add the fried anchovies before serving with Nasi Lemak (coconut rice).

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Sago/ Sabudana Vada/ Pakoda

Ingredients:

2 cups Sago/ Sabudana/ Motidana
1 cup granulated roasted peanut
5 medium size boiled potatoes mash
Green chilies (options)
coriander leaves/Cilantro
1 tbsp cumin seeds
1 tsp coriander powder
1 tsp chili powder
Salt to taste
Oil for deep frying


Preparation Method:

1. Soak the sago/sabudana over night or for at least 8 hours.  Drain the water and keep it aside for 2 hours to get rid of any excess water.

2. Now add the peanut and boiled potatoes to the sago and all the other ingredients.

3. Make it to a vada or tennis size flat balls and deep fry it in oil.

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Moong Dal Chakli/ Murukku

Ingredients:

2 cups All purpose flour/Maida
1 cup Split Moong dal
Salt to taste
Pinch of turmeric powder (for color)
Chili powder (optional)
1 tbsp sesame seeds
1/2 tbsp Onion seeds/Kalongi
water as required
Oil for deep frying
Chakli/Murukku Mould



Preparation Method:

1. Wash the moong dal in cold water and pressure cooker it in half a cup of water.

2. Now make a parcel(potli) of the all purpose flour with the muslin cloth and steam it with 1 cup of water in a small vessel or Idli steamer or steam it in a microwave.

3. Take a large bowl, add steamed moong dal and all purpose flour, salt, sesame seeds, onion seeds, turmeric powder and knead it to a soft dough.  If for some reason the dough is hard you may add little bit of Luke warm water and knead it to a soft dough.

4. Now put the dough balls into the chakli maker/mould and make it into a wheel shape.

5. Deep fry it until golden brown.

You can make this during Indian festivals or as a tea time snack. 

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